Ceviche is one of my favorite summertime appetizers. This refreshing citrus marinated seafood dish (think sweet shrimp, delicate fish, tender octopus) is perfect for summer entertaining. It’s a light, bright dish that bursts with vibrant flavor, and it’s so easy to make! It just takes time to allow the citrus juices to “cook” the fish, so get prepping the day before you serve.

The following Spicy Shrimp Ceviche recipe is from one of my favorite cookbook authors, Lucy Buffett (sister of the famed singer Jimmy Buffett). Her latest cookbook, Gumbo Love: Recipes for Gulf Coast Cooking, Entertaining, and Savoring the Good Life, is one you’ll want to cook your way through this summer. The book begins with her Ten Grateful Ingredients for a Bright Life and a Happy Kitchen, my favorite of the ten being, “Say ‘thank you’ every day for your blessings and bless your challenges with gratitude.” Have you ever read anything like that in a cookbook? Me neither, and I think it’s just grand.

Starters and Snacks includes Lucy’s homage to the spirit of New Orleans with her Gulf Oyster Brochette Drizzled with Honey and Blue Cheese as well as Honey Ale Pimento Cheese and Stone Crabs with Key Lime-Mustard Sauce.

The section on Gumbo starts with her Summer Seafood Gumbo, a recipe that’s an all-day cooking affair, but one you’ll love (get the recipe here), and also features a Winter Gumbo with chicken and andouille sausage, and a True Acadian (Cajun) Gumbo.

Salads include a version of the New Orleans favorite sandwich, the Muffuletta, as well as simple and vibrant salads like the Mango, Avocado, and Arugula Salad with Sour Orange Vinaigrette.

Sandwich lovers will want to dive headfirst into her po’boys: Day-After Brisket Po’Boy and the 1/2 Shrimp and 1/2 Oyster Loaf (or Po’Boy). There’s a scrumptious Key West Tuna Burger with Pickled Onion, Soy-Soaked Cakes, and Wasabi Mayo that’s perfect for indoor or outdoor grilling, as well as Cuban Sandwiches, and Lulu’s at Homeport Crab Melt.

The cookbook finishes with Vacation Libations and Mocktails, Sauces and Dressing, even a section of party menu ideas to make your summer entertaining a cinch. It's a deliciously "happy" cookbook that you'll be reaching for all summer long!

3. Transfer to an airtight container and refrigerate overnight. While the mixture marinates, occasionally turn the container to evenly coat the shrimp in the liquid.

4. Transfer the shrimp and liquid to a glass bowl to serve or divide among eight martini glasses. If desired, garnish with avocado, cilantro, and lime.

Poached Shrimp
Makes 2 pounds shrimp

"I use this method to cook shrimp that have been peeled. It takes only a few minutes, so be careful not to overcook the shrimp. Poaching lets them absorb the flavors from the poaching liquid, which is called court bouillon in fancy French cooking and typically uses wine. Staying in step with my beloved Gulf Coastal Caribbean and Mexican influences, I use tequila or rum!" ~ Lucy Buffett

METHOD
1. Peel and devein the shrimp. Keep refrigerated until ready to use.

2. Place the water in a large heavy skillet or saucepan. Add the tequila, lemon, onion, garlic, salt, peppercorns, and cilantro. Cover and bring to a boil over medium heat. Boil for 5 minutes.

3. Reduce the heat until the liquid is simmering. Add the shrimp, cover, and cook for 3 minutes only! Pour the shrimp into a strainer and immediately cover with ice. When the shrimp are cool, remove and discard the lemon rounds, garlic, and cilantro. Refrigerate in an airtight container until ready to use.

Author Bio:
Lucy "LuLu" Buffett cooked her way from coast to coast before returning home to Alabama to open a modest little bayside gumbo and burger joint that doubled as a bait shop. Now, she is the successful restaurateur of two locations of LuLu's in Gulf Shores, Alabama, and Destin, Florida, where she serves over a million guests a year. Her adventures-culinary and otherwise-inspired her to write LuLu's Kitchen (formerly self-published as Crazy Sista Cooking), and now Gumbo Love.